MID-RANGE RESTAURANTS www.edfestmag.com in the country, to provide the fireworks. From a 400g T-bone pork steak from Clash Farm served with Nonino Grappa apple salsa and raw Italian courgette salad to orecchiette pasta with cremini mushrooms, dried porcini, rocket, fresh cream and Parmigiano Reggiano. Delicious.
L’ESCARGOT BLANC 17 Queensferry Street Tel: 0131 226 1890 www.lescargotblanc.co.uk Near Five minutes to Book Festival
CHAOPHRAYA 4th Floor, 33 Castle Street Tel: 0131 226 7614 www.chaophraya.co.uk Near Five minutes from Assembly Rooms
Chaophraya boasts an extensive menu that covers the Thai classics, plus interesting crossover dishes. Papaya salads, spicy soups, curries and stir-fries are all present and correct but you may choose to investigate creations such as the seared scallops and black pudding which comes with fresh mango. DAVID BANN 56-58 St Mary’s Street Tel: 0131 556 5888 www.davidbann.com Near Two minutes to Pleasance Courtyard
Long a champion of vegan and vegetarian food in Edinburgh, David Bann’s much-lauded venture is a smart 21st century vegetarian restaurant and bar. As well as snacks and light meals, main courses include dishes such as the chilli pancake with grilled sweet potato, courgette and chocolate sauce or the beetroot, apple and Dunsyre Blue pudding which arrives as a soufflé. There are some interesting wines and local beers on the drinks list.
DIVINO 5 Merchant Street Tel: 0131 225 1770 www.vittoriagroup.co.uk Near One minute from Underbelly
Italian wine is the driving force at this suave wine bar. Think Valtellina Beef Carpaccio with rocket, Parmesan shaving and olive oil, made in-house ravioli and roast veal with potato purée and caponata. THE EDINBURGH LARDER BISTRO 1a Alva Street Tel: 0131 225 4599 www.edinburghlarder.co.uk Near Five minutes to Traverse
Ethically-sourced, seasonal Scottish ingredients. Expect foraged ingredients and a fair amount of pickling and smoking. Typical dishes are the braised Gartmorn Farm duck leg with gizzard pie, barley and seasonal cabbage or the braised chicory with Clava Brie parcel with Phantassie leaves and pickled vegetables. L’ESCARGOT BLEU 56 Broughton Street Tel: 0131 557 1600 www.lescargotbleu.co.uk Near Five minutes to The Playhouse
A hint of Piaf, Pernod ads on the wall and the smell of slowly cooking boeuf bourgignon drifting in from the kitchen make this pair of familyrun French brasseries very popular. The carefully-sourced Scottish produce is used extensively here to make dishes such as homemade fresh salmon and cod duet in filo parcel with tapenade and vierge sauce or the fresh fish served in fish soup with rouille, croutons and gruyère. FIELD 41 West Nicolson Street Tel: 0131 667 7010 www.fieldrestaurant.co.uk Near Five minutes to Gilded Balloon
Field is a cosy bistro with big ideas and a team that boasts some serious CVs. Situated between the Gilded Balloon and the Pleasance Courtyard, the 30 cover restaurant is perfectly located to pick up plenty of festive goers. The menu is inventive. A starter of Scottish salmon is beetroot-cured and served with a saffron crème fraiche; raisin and caper compote, cauliflower, pickled cucumber and a crispy crab ball while a roast lamb rump is served with an aubergine lasagne, polenta cake and basil jus. FIRST COAST 97-101 Dalry Road Tel: 0131 313 4404 www.first-coast.co.uk Near Five minutes from EICC
This bistro focuses on the simple, wholesome approach. Starters include marinated fillet with roasted red pepper salad. Expect main dishes like monkfish cheeks, red pepper and coconut stew, with baby potatoes and palm oil. The three course set menu is £24.50. FISHERS The Shore Tel: 0131 554 5666 Near Ten minute taxi ride to City Centre FISHERS IN THE CITY 54-58 Thistle Street Tel: 0131 225 5109 www.fishersbistros.co.uk Near Five minutes to Assembly Rooms
(l-r) Chaophraya, Field 120
EDINBURGH FESTIVALS 2013
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As well as offering meaty options, the Leith branch of Fishers and www.edfestmag.com
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